Ingredients:

  • 2 cups Red Enchilada Sauce
  • 1 tbsp Vegetable oil
  • 1/4 cup Water
  • 1 clove Garlic, minced
  • 6 cups thick-cut corn tortilla chips
  • 1 cup shredded Monterey Jack cheese
  • 4 large eggs
  • 1/2 cup Mexican crema
  • 1/2 cup crumbled queso fresco
  • 1/4 cup chopped fresh cilantro
  • 1 medium white onion, finely diced
  • 1 lime, cut into wedges

Instructions:

  1. Heat the vegetable oil in a 12-inch skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
  2. Pour in the red enchilada sauce and water, simmering for 3-5 minutes until the sauce thickens slightly.
  3. Fold in the corn tortilla chips quickly, tossing to coat in sauce. Cook for 2-3 minutes until saturated but not disintegrating.
  4. Sprinkle shredded Monterey Jack cheese over the chips and cover with a lid for 60 seconds until melted.
  5. While chips simmer, fry eggs in a separate non-stick pan to preferred doneness (sunny-side up recommended).
  6. Slide the eggs onto the cheesy tortilla bed and garnish with diced onion, crumbled queso fresco, and chopped cilantro.
  7. Finish with a squeeze of fresh lime juice over the dish.